Instructions

Preheat the oven to 350 °. Line an 8-inch square baking pan with parchment paper and spritz with cooking spray.

For the Crust:

In the mixing bowl of a stand mixer, place the sugar and lemon zest. Mix on low speed for a couple of minutes. This releases the oil from the zest, and it amplifies the bright lemon flavor! Add the melted butter and the extracts. Continue mixing on low speed until combined. Whisk together the potato chip crumbs and flour. Add to the mixer. Mix until well combined and forms wet clumps. Dump the crust ingredients into the prepared pan. Using your fingertips, press the flour mixture into the pan, creating an even crust.

Bake for 20-24 minutes. The crust will be light golden brown. Remove the pan from the oven when the crust is done.

While the Crust Bakes, Make the Filling:

In the bowl of a stand mixer, on low speed, work the sugar and lemon zest for a couple of minutes. Add the room temperature eggs, and mix on medium speed until it begins to thicken. This step will take 1-2 minutes. Slowly add the lemon juice, mix on medium speed until well combined. Whisk the flour, salt, and baking soda together. Add to the mixer. Use medium speed and mix until well combined.

Pour the filling ingredients onto the HOT crust. Immediately pour the lemon/egg mixture over the hot crust. Return the baking pan to the 350° oven and bake for an additional 25-30 minutes. The edges will be just turning golden brown and firming up. The center will still be a tad soft. Transfer the pan to a metal cooling rack. Cool completely. Chill several hours or overnight before cutting into squares. Dust with powdered sugar and enjoy!

Notes

The filling must be poured onto a hot crust! Have the lemon filling ready to go before the crust finishes baking.